17 October 2013

Sweet Corn and Jonah Crab Chowder.


Summer has quickly been swept away and replaced with the cool autumn winds that flutter across our days. I can't help but keep the thought of Ohio sweet corn, heirloom tomatoes, watermelon, berries and basil on my mind. Our sunday dinners prepped on the grill have been replaced with hot beef stews and homemade chicken noodle soups. My freezer is loaded with leftover basil that has made its way into pesto, hot peppers waiting to be stuffed and tomatoes pure├ęd for a sauce. I know the time has come to let go of summer, to set her free and welcome her next year. And I'm okay with letting go because I know that fall in Ohio is one of the finest. I know that when the crisp air hits my face I smile inside with warmth on the heart.

I look forward to those times when chilly fingertips tightly grasp a warm latte, when nothing keeps you warmer than a thick knit hat and scarf and when it is acceptable to wear a button down flannel, jeans and wool socks as a daily uniform. I look forward to the fine scents of cinnamon, nutmeg and vanilla that drift down our hallways and the essence of the warm fire that seeps into our sweaters.

But for now, I'll enjoy one last batch of corn chowder while I hide beneath my flannel shirt and wool socks!


Sweet Corn and Jonah Crab Chowder

yields: 4-6 servings


1 tbsp olive oil
1/2 medium red onion, finely chopped
2 garlic cloves, minced
1/4 serrano pepper, minced
4 ears corn, husked and kernels removed, reserve cobs
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
salt and pepper to taste
3 cups homemade chicken stock or vegetable stock
1 cup water
1/2 cup cilantro leaves, chopped
8 oz lump Jonah crabmeat
juice of 1 lime


1. Heat a large pot over medium heat and heat oil. Add onion, pepper and corn. Stir to combine and cook for 3 minutes, until onions are translucent.

2. Add chili powder, cumin and paprika. Stir to combine. Turn up heat to medium-high and add stock and 1 cup water. Add reserved corncobs and bring to a simmer. Simmer for about 15 minutes.

3. Remove corncobs. With an emersion blender carefully (soup will be hot) blend to desired texture. I prefer to keep mine on the meaty side and do not over blend, but you can always blend it until smooth.

4. Reduce heat to low and add crabmeat, cilantro and lime juice. Add salt and pepper to taste and cook for five more minutes.

5. Serve and enjoy.

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